Easy Bath Cheesecake Wrap

I am so excited for this new toy in my kitchen – we are about to make some awesome cheesecakes and do it in an efficient way….. if you are like me and  you love the results of baking cheesecake in a water bath, but you’re tired of the tedious process and waste of using layers of aluminum foil to keep the water out you have to check out — The NEW Easy Bath Cheesecake Wrap.

Many professional bakeries get perfect looking cakes by using the water bath method of making cheesecake, but that method also comes with the risk of water leaking into the springform pan, ruining the batter.  The Easy Bath Cheesecake Wrap eliminates that concern!

Just place your batter filled spring form pan inside the Wrap and place the waterproof Wrap inside a larger water filled pan.  The results are rich, creamy desserts baked uniformly from the edges to the center.  The water bath also keeps egg proteins from bubbling to the surface which can cause undesirable cracks!

This reusable, food-grade silicone wrap is oven-proof to 475F, dishwasher-safe, and water-proof.  And even if you’re not baking in a water bath, the Wrap will contain any batter leaks that may otherwise drip down to your oven floor creating a burned-on mess that is difficult to clean!

Easy Bath Cheesecake Wrap is available online at www.easybathcheesecakewrap.com

 

Of course I wanted some recipes from the masters …. here you go !

Basic Cheesecake Recipe

(Courtesy of Easy Bath Cheesecake Wrap)

www.easybathcheesecakewrap.com

Ingredients:

CRUST:

1 ½ cups graham cracker crumbs

½ cup sugar

4 tbsp (1/2 stick) butter

BATTER:

2  8oz pkg (1lb) cream cheese

1 ½ cups sugar

¼ cup flour

1 tbsp Vanilla (not imitation)

3 cups (24 oz) sour cream

4 eggs at room temperature

Preparation:

First, remove the eggs from the refrigerator to come to room temperature.

Preheat oven to 300F.

Prepare crust:

Melt butter in microwave for 45 seconds.

Mix graham crumbs and sugar in medium bowl, add butter and mix well.

Spray collar of pan with bake-release spray or vegetable spray.

Press crumb mixture into bottom of pan tightly with bottom of a flat glass.

Bake at 300F for 13 minutes.

 

Prepare batter:

Soften cream cheese in microwave on defrost or low for approximately 3 minutes.

Add the sugar and flour, mix until very creamy, scraping the sides often.

Add the vanilla and continue to mix.

Add the sour cream and beat until incorporated.

Add the eggs, 2 at a time, but only barely beat, just until mixed in.  DO NOT OVERBEAT!

Place springform pan with prepared crust into the Easy Bath Cheesecake Wrap.

Place both into the water bath.

Pour batter into prepared crust.

Fill water bath with tap water to designated fill line and place in the oven.

Bake at 300F for 1 hour.  Then turn off oven, leave cheesecake in oven with door ajar 6-12” for 1-2 hours.

Remove from oven, from water bath and leave on counter for another hour if possible.

Then place in refrigerator overnight.  Next day, loosen collar and remove gently.

Serve and enjoy as is or top with fruit or anything you choose!  Also freezes well.

 

DULCE DE LECHE CHEESECAKE

Crust:

1 ½ C graham cracker crumbs

½ C brown sugar

4 T (1/2stick) butter

Batter:

2 8-oz pkg cream cheese

1 C brown sugar

¼ C flour

t vanilla extract

Pinch salt

2/3 C whipping cream

1 C sour cream

1 can dulce de leche

4 eggs at room temperature

Topping:

1/3 tub Cool Whip topping

½ C sour cream

T confectioners sugar

Caramel topping

Preheat oven to 300°. Melt butter in microwave for 45 seconds. Mix graham crumbs and brown sugar in medium bowl, add butter and mix well. Spray collar of pan with bake-release spray or vegetable spray. Press crumb mixture into bottom of pan tightly with bottom of a flat glass. Bake at 300° for 13 minutes.

Soften cream cheese in microwave on defrost or low for approximately 4 minutes. Add brown sugar and flour, mix until very creamy, scraping sides often. Add the vanilla, salt and whipping cream and continue to mix. Add the sour cream and dulce de leche and beat until incorporated. Add the eggs, 2 at a time, but only barely beat, just until mixed in. Do not overbeat.

Place springform pan with prepared crust into easy bath cheesecake wrap. Place both into the water bath. Pour batter into prepared crust. Fill water bath with tap water to designated fill line, and place into oven. Bake at 300° for 1 hour. Turn off oven, leave cheesecake in oven with door ajar 6-12” for 1-2 hours.

Remove from oven and water bath and leave on counter for another hour. Place in fridge overnight. Next day, loosen collar and remove gently. Mix Cool Whip, sour cream and confectioners sugar together, spread on cake to appear “fluffy.” Mix in caramel sauce randomly and

 

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